DM and I organised and hosted a dinner at one of our favourite restaurants in Lausanne on Saturday night. We could have quite easily have invited three times as many people but we wanted something intimate, so we limited the guest list to people we’ve had quite a bit to do with this year. Even so, the guest list easily hit 25! With illness, travel, lack of baby sitters etc, we ended up with 15 lovely people attending.
It was a fabulous evening full of fun and frivolity. DM and I had stumbled across Christmas crackers whilst wandering through Globus (they’re exceedingly hard to find in Switzerland as they’re not a traditional Christmas item) and so our table was full of paper hats, silly jokes and ‘spruce up your paper hat’ creativity (resulting in two fabulous wonder woman impersonations and a 1920’s flapper!).
I found the recipe for the nutella on David Lebovitz’s site but adjusted the recipe somewhat as I wanted a more adult flavour. I made it out of organic dark chocolate and didn’t strain the paste as I wanted it a little more textured. It’s absolutely delicious and would taste fabulous as a cake filling (or just straight out of the jar!).
- 200 grams of hazelnuts
- 400 ml whole milk
- 60 grams powdered whole milk
- 40 grams honey
- pinch of salt
- 300 grams of dark chocolate, chopped
Place nuts on a baking sheet and lightly toast in a 180 degree oven for about 10 minutes.
Whilst your nuts are toasting, combine milk, honey and powdered milk in a saucepan and heat until it just starts to boil. Then remove the saucepan from the heat and put to the side.
Melt chocolate in a bowl placed over a saucepan containing about 2 inches of boiling water (making sure that the water does not touch the bottom of the bowl). Turn off the heat and stir chocolate until melted.
Place your toasted hazelnuts in a tea-towel and rub vigorously to remove as many of the loose skins as possible.
Put your hazelnuts into the food processor and grind until you get them as fine as possible.
Add the melted chocolate and blend until well combined.
Add the warm milk mixture.
It is recommended that at this point you strain the mixture if you don’t want pieces of hazelnut in your spread but I didn’t as I wanted to taste the nuts.
Just after adding the milk, the spread had the consistency of chocolate milk. But it thickens up really quickly! So pour it into your glass jars as quickly as possible.
This makes about 1kg of hazelnut spread and should last about a week in your refrigerator (or until the best before date on your milk).